Limoncello Recipe

Wash and zest

Thoroughly wash the lemons to remove any dirt or residue. Pat dry. Using a vegetable peeler or a sharp paring knife, remove only the yellow outer zest from each lemon, avoiding the white pith as much as possible (the pith adds bitterness). Aim for long strips or thin peels.

Combine zest and alcohol

Place all lemon peels into a large, clean glass jar (at least 1 L / 1 quart capacity, preferably a few liters). Pour the 750 ml high-proof alcohol over the peels, ensuring they are fully submerged. Seal the jar tightly with a lid.

Infuse

Store the jar in a cool, dark place at room temperature. Let the peels infuse for 7–14 days, shaking the jar gently once per day to agitate the peels and distribute flavor. The alcohol will progressively take on a bright lemon color. Taste the infusion after 7 days; if flavor is not strong enough, continue up to 14 days. (If using lower-proof vodka, infusion times are similar but final dilution will be less pronounced.)

Make syrup

When the infusion reaches your desired lemon intensity, prepare a simple syrup. Combine 3 cups sugar and 3 cups water in a saucepan. Heat over medium, stirring frequently until sugar fully dissolves and the syrup is clear. Do not boil for long — just bring to a gentle simmer until dissolved. Remove from heat and let cool to room temperature (or cool until lukewarm).

Strain infusion

Strain the lemon peel and alcohol mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter into a bowl or measuring cup to remove solids. Press gently on peels to extract the infused alcohol, then discard the peels.

Mix alcohol and syrup

Pour the cooled simple syrup into the strained lemon-infused alcohol. Stir thoroughly to combine. At this point, the mixture's strength and sweetness can be adjusted: if the alcohol seems too strong, add filtered water in small increments (30–60 ml at a time), tasting after each addition until you reach the preferred balance. If you used 95% ABV alcohol, you will usually add water to bring it down to a palatable ABV (roughly 25–30% ABV) — approximately 250–400 ml additional water may be typical, but adjust to taste. If using 40–50% vodka, little or no extra water may be needed.

Rest and clarify

Transfer the combined limoncello into clean, airtight bottles or jars. Let it rest in the refrigerator or freezer for at least 1 week to allow flavors to meld and to clarify further. Chilling will also thicken the mouthfeel. For best results, rest 2–4 weeks before drinking.

Serve

Serve chilled in small liqueur glasses or shot glasses. Optional: garnish with a small twist of fresh lemon zest. Store limoncello in the freezer for a bright, syrupy chilled pour; it will keep for several months refrigerated or frozen.